1 c. mayonnaise
1/2 c. thick sour cream
3 tbsp. tarragon vinegar
1 tbsp. lemon juice
1/2 c. finely chopped parsley
3 tbsp. finely chopped onion
3 tbsp. mashed anchovy fillets
1 tbsp. chopped chives
2 tsp. chopped capers
1 clove garlic, minced
1/8 tsp. salt
1/8 tsp. pepper

Blend all ingredients thoroughly. Cover bowl tightly and chill in refrigerator 3 or 4 hours. Makes 2 1/2 cups.

Delicious served on green salads and seafood salads.